Spinach pilav

Recipe by Damaris Beems
0.0 from 0 votes
Course: MainsCuisine: Mediterranean, Arabic


Preparation time


Cooking time


Total time



Pilav is the Mediterranean and Middle Eastern version of risotto. Sort of… That’s why it’s always satisfying, always nice to eat. It takes patience, it needs to cook slowly, slowly come to taste. But you will get your reward in the end. Taste. Subtle taste in this case. Just right.


  • 200 gram basmati rice

  • 1 white and 1 red onion

  • 5 spring onions

  • 4 cloves garlic

  • 1 kilo fresh spinach

  • 2 table spoons vegan chicken broth

  • salt and pepper

  • olive oil


  • Heat the olive oil in a large, heavy-bottomed pan. Gently fry all the onions. Make sure they bake nicely golden brown, not too hard, they should be nice and sweet. After 10 minutes you can add the small pieces of garlic cloves and fry them for a few minutes.
  • Wash the spinach well and add it to the onions. Then add the rice and spoon it nicely through the onion mixture. When all the rice grains have been introduced to the onions, you can add the spinach. Let it shrink well. Then add about 700 ml boiled water and the vegan chicken broth. Stir everything well, do not turn the heat too high, put the lid on and let everything be nicely cooked and to taste.
  • After about 20 minutes, remove the lid from the pan. Stir everything well again. Turn off the heat, put the lid back on the pan and let everything damp for a while.

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